Guacamole Soup

I know that EXPERTS that be, will tell you that avocados and guacamole aren’t a food group. But, I’m here to tell you….in my house they are, and they are my favorite. If I were left on an island, and the only thing I had to eat were one thing of my choosing….it would be avocados. So, do you think I like them just a little? Yes, and this guacamole soup, falls right into that beloved category. YUM YUM! This soup is the absolute perfect paring to my Chicken and Quinoa Salad from last week.

This is a rich, savory soup, that can be left chunky, like we did, or you can puree it and make it more creamy.

INGREDIENTS:

1 Tablespoon cooking oil

1 Tablespoon butter or margarine

1 Cup chopped red onion

6 Cloves garlic, minced

3 Medium avocados, halved, seeded, peeled and mashed (1 3/4 Cup)

1 – 14.5 Ounce can chicken broth or vegetable broth

1 1/2 Cups whipping cream

1 Cup bottled salsa

2 Tablespoons of lime juice

2 Tablespoons of lemon juice

1/3 to 1 Tablespoon ground cumin (the recipe I used, calls for 1 Tablespoon. This is too much for my family’s taste, so I recommend that you experiment just a bit with this.)

The whipping cream, adds such a wonderfully richness to this soup!

DIRECTIONS:

In a 3-quart saucepan heat oil and butter over medium heat; add onion and garlic. Cook and stir onion and garlic about five minutes or until tender.